Oven Baked Boston Butt with 2 Barbecue Sauces

This oven baked Boston Butt with 2 barbecue sauces is an easy way to prepare barbecue without ever firing up the grill (and it tastes FANTASTIC)!

Don’t think for a second that oven baked Boston butt can’t hold a candle to smoked. I thought that too, until I tried this recipe!

Most of us Southerners think that good barbecue has to be smoked in a pit, right? Well, it might be the BEST way, but it isn’t the ONLY way. This oven baked Boston butt yields pork that is tender, flavorful, and unbelievably delicious despite not being smoked.

This recipe should be started the day before you plan to cook the pork. The butt needs a day or overnight to marinade in the dry rub.

The butt takes about 1 1/2 to 2 hours per pound to cook, and it needs to rest an hour or two before pulling/chopping the meat. When I have very large butts, I typically put them in the oven just before I go to bed the night before serving. When I cook the day of serving, I get the butt in the oven EARLY~by 7:00 or 8:00 a.m. It is easier to keep a cooked butt warm than it is to try and beat the clock when serving this for dinner.

Be sure that you serve this with a very good sauce, as this is what turns ordinary chopped or pulled pork into a treat. I am including two of my favorite sauce recipes, which might be a bit different to some, but for those accustomed to North Alabama barbecue (particularly Bob Gibson’s), these are the preferred sauces. Both are vinegar-based and perfect on chopped or pulled pork and chicken.

I’d love to hear from you if you try this. Comments from readers make my day! I so appreciate your stopping by and reading. Be blessed, and stay savvy!!!

The following sauce recipes are from Good Taste: Southern Recipes and Traditions by Annette Sanderson, a compilation of some of the best recipes from North Alabama cooks. These sauce recipes are standard fare for barbecue in North Alabama, especially the white sauce. If you don’t want to make your own, Bob Gibson’s white sauce is sold in most large grocery stores.

Vinegar Hot Sauce

1 cup white wine vinegar

2 TB ketchup

2 TB honey

3/4 tsp cayenne pepper

1/4 tsp salt

1/2 tsp black pepper

In medium saucepan, mix all ingredients and simmer for 10 minutes. Serve at room temperature.

White Barbecue Sauce

1 1/2 cups mayonaise

1 cup white vinegar

Sugar to taste (taste as you go- I use about 1/2 cup)

1/4 cup black pepper

juice of one lemon (I omit this)

Mix ingredients well in a food processor or blender. Taste; add sugar until you get the right balance of sweet & tangy. Store in fridge for up to 2 weeks.

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Reader Interactions

Comments

Hi Cindy!!! You actually don’t wrap the butt in foil; you either place it in a foil pan OR atop a roasting pan with grids. I need to modify the post, as it is not clear. Please let me know how it turns out!!! And my beef brisket is honestly as good or better. Put brisket in the search bar to pull it up. It is FAB!!! XoXo

I’m going try this tomorrow and I had a question about the baking. Do you wrap the Boston butt completely in aluminum foil while it’s baking in the oven? Thanks for sharing your recipe! I’m originally from Alabama and miss the barbecue from my home state!

I love this recipe!! Made this roast about 4 times now and itâ€™s loved by everyone who eats it! This is the only recipe Iâ€™ve made more than once and didnâ€™t tweak a single ingredient! Itâ€™s perfect just like is! Thank you so much for sharing!

This is absolutely perfect! I will never make it any other way. Thank you.

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Hi, I'm Jamie! This blog is my how-to guide for modern women who want to create a welcoming home, cook fabulous meals, and stay fit and chic at any age. Grab a cup of coffee and join me on the journey to stay savvy!.